VEGAN MATZO BREI TWO WAYS

Matzo Brei like bubby used to make, except vegan — which bubby was not. With tofu-cashew sour cream, dill and horseradish.

Something Joshua grew up eating was Matzo Brei. In Yiddish, brei means fried. Traditionally, this Ashkenazi Jewish comfort food is made with eggs and served during Passover. For us, it’s become a regular weekend treat not unlike french-toast, but with matzo instead of bread. We've cut out the eggs and veganized the recipe, and we’re happy to share how easy it is to make!

Matzo Brei, made sweet with raspberry jam, RIND bleu cheese and maple syrup.

What you’ll need (serves 4):

• 4-6 matzo crackers (there is now organic, whole wheat, gluten free matzo available)

• 1 container of Just Egg (12 fl. oz.)

• 1 tsp garlic powder

• 1/2 tsp black pepper

• 1 tsp nutritional yeast

• Large non-stick pan (or cooking oil to prevent sticking)

Toppings:

• vegan sour cream to taste

• horseradish to taste

• fresh dill

• raspberry jam

• RIND cheese

• maple syrup

Directions

1. Run the matzo under luke-warm water for about 10 seconds, until just slightly soft.

2. Break the matzah into fourths (they should be flexible from the water).

3. Heat your nonstick or oiled pan to medium-high.

4. In a large, wide dish, combine the Just Egg, garlic, nutritional yeast and pepper, and whisk.

5. Like French-toast, dip the matzah in the vegan eggs, covering both sides, and place immediately into the hot pan.

6. Flip when medium to dark brown (around 1 minute on each side).

7. Serve hot with your favorite toppings. We made one savory with vegan sour cream, fresh dill and horseradish — and one sweet with raspberry jam, RIND vegan bleu cheese, and maple syrup.

What sort of toppings will you try? Avocado and sesame seeds? Apple Honi and malted-cashews? Tag us on instagram @thediscerningbute & @jameskoroni with your creations! We’d love to repost.